Watermelon, Champagne and Fresh Orange

Watermelon, Champagne and Fresh Orange

Watermelon, Champagne and Fresh Orange

Episode 42: Monica's Menu


Serves 4


One 12-pound/5.4-kg watermelon
2 cups/470 ml freshly squeezed orange juice
2 cups/420 ml champagne
4 cups/540 g crushed ice


  1. Cut the top stem end off of the watermelon. Using an apple corer, form 4 holes in the watermelon top. Set the watermelon top aside.  Trim the base of the watermelon slightly just so that it is flat on the bottom and can sit steady on the work surface.
  2. Using a large metal spoon, scoop out the red watermelon flesh, hollowing the watermelon and leaving the pale rind casing.  Place the flesh in a colander set over a large bowl.  Using a potato masher, crush the flesh to extract the juices.
  3. Strain the watermelon juice through a sieve and into an 8-cup/2-liter measuring cup. You should have about 4 cups/1 liter of watermelon juice.  Stir the orange juice and champagne into the watermelon juice.  Fill the hollowed out watermelon with 2 cups/270 g of crushed ice. Add half of the champagne mixture.
  4. Place the top on the watermelon. Secure the watermelon top with toothpicks if necessary.  Insert straws into the holes in the watermelon top and serve immediately.  Refill the watermelon with the remaining ice and champagne mixture as needed.

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